Monday, October 13, 2008

Potato Crisp Casserole


Preheat oven to 350o F

1 (2 lb.) bag frozen hash browns
1 (16oz.) bag shredded cheddar cheese
1 can Cream of Celery soup + ½ can of water
1 can Cream of Chicken soup + ½ can of water

salt & pepper to taste
Several handfuls of crushed potato crisps
½ stick of melted butter or margarine

Grease or spray a 12 x 10 x 2½-inch baking pan.

Mix all ingredients together (EXCEPT the potato crisps and the melted butter) in a very large mixing bowl. Pour into the prepared baking pan.
Sprinkle top with crushed potato crisps. Drizzle melted butter over crisps.
Cover tightly with aluminum foil.
Bake at 350o for two hours.
Serve immediately.
Refrigerate leftovers.

File #R148

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